Black Rice Walnut Madeleines

Quick answer

Total time: 32 min
Level: Easy
Servings: 4 servings
Ingredients: 9

About this dish

Black rice walnut madeleines blend cake flour with black rice flour for a purple-brown crumb with a toasted grain aroma.

Eggs, sugar, and honey are whipped until pale and expanded, then the sifted flours, baking powder, and salt are folded in gently to preserve that air. Cool the melted butter to about 50C before adding it so it blends into the egg foam evenly. Roughly chopped walnuts enter with the butter and spread small crunchy pieces throughout the batter. A 15-minute refrigerator rest thickens and settles the mixture before it meets the 190C oven, helping the center rise into the familiar madeleine hump. Coat the shell-shaped molds lightly with butter and flour, then fill them to 80 percent so the batter has room to expand. Remove the cakes as soon as the edges turn golden brown and the center is clearly domed. The thin baked edge gives way to a moist interior with the grain flavor of black rice, while walnut pieces add a stronger toasted note. Honey rounds out the sweetness and makes the madeleines a natural companion for coffee or warm tea.

Ingredients

servings

IngredientAmountUnit

cake flour100 gg

black rice flour30 gg

baking powder4 gg

egg2 piecepiece

sugar80 gg

honey15 gg

unsalted butter90 gg

walnuts40 gg

salt1 gg

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Melt 90g unsalted butter and cool to around 50°C.

Preheat the oven to 190°C and prepare the madeleine molds by brushing with butter and dusting with a thin coating of flour.
2

Season

Whisk 2 eggs, 80g sugar, and 15g honey with a hand mixer for 2 to 3 minutes until the mixture turns pale and increases in volume.
3

Season

Sift together 100g cake flour, 30g black rice flour, 4g baking powder, and 1g salt into the egg mixture.

Fold gently with a spatula to avoid deflating the foam.
4

Prep

Fold in the cooled melted butter and 40g roughly chopped walnuts until the batter turns glossy and the butter is fully incorporated.
5

Step

Refrigerate the batter for 15 minutes.

The cold rest stabilizes the batter and is what causes the signature hump to form in the oven. Fill each madeleine mold to 80%.
6

Heat

Bake at 190°C for 10 to 12 minutes until the edges are golden brown and the signature hump has risen in the center.

Remove immediately and cool on a wire rack.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Black rice flour gives the crumb a purple-brown tint and toasted grain aroma.
Finish cue: Bake at 190°C for 10 to 12 minutes until the edges are golden brown and the signature hump has risen in the center.
Avoid this: Fold gently with a spatula to avoid deflating the foam.
Storage and reheating: A 15-minute refrigerator rest thickens and settles the mixture before it meets the 190C oven, helping the center rise into the familiar madeleine hump.